16 August 2007

For every cook out there there is recipe for potato salad. The sky is the limit with what you can add everything but the kitchen sink. This is a great recipe to take on picnics because it does not use mayonnaise, so, no need to refrigerate. This recipe is adapted from the Barefoot Contessa cookbook. It is essential that you use fresh herbs because it's just not the same when you use dried. It is also important to use a good flavoured oil.

I am also going to include our favourite mayonnaise based potato salad recipe. Sometimes I add fresh peas from their pods and sometimes diced dill pickles.

Family and friends can just as easily be impressed by the simplicity and full bodied flavours of our every day simple foods as by the gourmet menus we take days to prepare. With all the wonderful fresh produce available at the markets right now it is time to put them to good use.

**French Potato Salad**

1lb small white potatoes

1 lb small red potatoes

2 tablespoons good dry white wine

2 tablespoons chicken stock

3 tablespoons white balsamic vinegar

1/2 teaspoons Dijon mustard

1 tablespoon kosher salt

3/4 teaspoon fresh ground pepper

10 tablespoon good quality olive oil

1/4 cup minced green onions (white and green parts)

2 tablespoon fresh dill, minced

2 tablespoon parsley, minced

2 tablespoons fresh basil leaves, chiffonade

Cut potatoes in half, quarters if they are larger.

Steam until cooked (can be pierced easily with fork). You can boil if you prefer.

Drain in colander and place a towel over the potatoes to allow them to steam for 10 minutes more.

Place in a medium bowl and toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the mustard, vinegar, salt and pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the green onions, dill, parsley and basil.

Serve warm or at room temperature.

**Our Favourite Potato Salad**

2 lbs small red potatoes

1 cup mayonnaise (I use Miracle Whip which is more of a dressing and not mayo)

1/4 cup Dijon mustard ( I use French's Bold & Spicy mustard)

1/2 - 3/4 cup chopped red onion

2 green onions with tops, chopped

2 garlic cloves, minced

3 tablespoons snipped fresh dill

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon lime juice

Place the potatoes in a saucepan and cover with water. Cover and bring to a boil, cook until tender, about 25 minutes. Drain thoroughly and cool slightly.

Meanwhile combine the remaining ingredients. Cut potato into chunks; place4 in a bowl. Add the mustard mixture and toss to coat. I sometimes add peas or chopped dill pickles. Serve at room temperature or cold.

Serves 8 - 10

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

17 comments:

It cannot be summer without potato salad! I made two this past weekend for a BBQ but have not posted them yet. So much food, so little time!I really enjoy Barefoot Contessa. I have her Paris cookbook and try to catch her on TV a couple of times a week. I like her as she is so down to earth. No major hype! I also enjoy Tyler Florence from the food network also. Have one of his books too! I have way too many cookbooks, over 100 and keep adding. I love to go to the libray book sales. For a $1 a book I grab at least 2-5 every time I go. If I do not like them, I donate them back to the library for the next sale! (Wow, I am a bit chatty this morning.)

I like Inta and Tyler as well!! I don't collect as many cookbooks as I once did. I find that the source I use lately is the internet. The last cookbooki I bought was "Rebar Modern Food Cookbook" by a vegetarian restaurant in Victoria by the same name and "The Foods of the Greek Islands" by Aglaia Kremezi ( I was in her cooking classes for 8 days on the island of Kea)

Hi Val,Both of those potato salads sound good! The first sounds as if it is drizzled in my 'house' dressing!I agree with you about the dill, it is great in potato salad, although I am sad to say I have never tasted fresh dill!

Valli, BOTH of these sound so wonderful, I don't know which I'd grab a big helping of first if they were sitting nearby! And the fresh herbs look so pretty in the salad...beautiful photos. :-) I also love the dash of lime you have added to your "Our Favourite Potato Salad" recipe...what a great idea!

Discover

can we help you search...

Loading...

Relax

My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.